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Topic: Wanted: Stout Recipe (Read 3125 times)

I'm looking for a good Guiness type stout recipe (all grain) to brew for the upcoming cold and dark winter months. If anyone has one, can you please share? I'm looking for something in a session style beer, not a Russian Imperial Stout. That's just too strong for me...I know that there's been talk on here before about some guy with a brand new Ph.D that has a pretty good stout recipe but I'm not sure if it was ever posted.

I've done McQuaker's Oatmeal Stout from Brewing Classic Styles, and it was great. I toasted half the oats and added a cold extract of high-quality decaf french roast (Peet's) at bottling. It's a very accessible, quaffable beer that nonetheless feels very winter-appropriate.

Yeah, it's nothing fancy in the recipe, although I think an English base malt is important. Mine looks pretty similar to the one listed above with the Halcyon. I'm sure the liquid yeast would be fine/great, but I like to keep S-04 on hand for this beer and it does a good job.

Thanks Tom. I'll be giving yours a try next week with the exception of the yeast. I have WLP002 ready to go so I'm gonna give that a try. It's the only thing I have on hand anyway so it'll have to do. I've been saving 15 lbs of Maris Otter for a stout so I should be good.Just to clarify, when you say "black barley", do you mean black patent or roasted barley? Or is this something more obscure that I'm not familiar with?Thanks again.

Just got looking at available specialty malt on hand and I've only got 1 lb of roasted barley but I've got a lb of chocolate as well so I'm gonna blend Tom's recipe and Tygo's and do 0.75 lbs of Chocolate with the 1 lb roasted. Anyone see a problem with this?

Tom - stupid me I never noticed yours was a 10 gal recipe. That may have been important.

The wheels have fallen off my plans. I gave my starter a swirl this morning and something didn't smell quite right so I took a good whiff. Vinegar smell is definitely there. This is a starter I was building up from a previous pitch.

So, assuming the yeast in my ESB is good (no smell apparent right now), I'll do this next week when I harvest the slurry from what I have now.